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Not So Mundane Monday's, with JAK

Not So Mundane Monday's, with JAK. April 12, 2012. Break Attack and Something Different. A" graced us with her spectacular cooking this past Monday. As well, we learned a little secret about "J". A" started out with some unbelievably fresh sea bass. After it toasts, stock and seasons get added. The sea bass get browned on the stove-top. A mixture of panko breadcrumbs and almond slivers get toasted. The fish will take a dip in this, for a crunchy exterior. Look at this beauty! How brown the crust is?

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Not So Mundane Monday's, with JAK | mondayswithjak.blogspot.com Reviews

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Not So Mundane Monday's, with JAK. April 12, 2012. Break Attack and Something Different. A graced us with her spectacular cooking this past Monday. As well, we learned a little secret about J. A started out with some unbelievably fresh sea bass. After it toasts, stock and seasons get added. The sea bass get browned on the stove-top. A mixture of panko breadcrumbs and almond slivers get toasted. The fish will take a dip in this, for a crunchy exterior. Look at this beauty! How brown the crust is?

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1 risotto getting toasted

2 j's new secret

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5 email this

6 blogthis

7 share to twitter

8 share to facebook

9 share to pinterest

10 open late

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risotto getting toasted,j's new secret,posted by,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,open late,dessert,naan naan naan,gets shredded,garlic gets added,into the spices,that reduces,perfect carmelization

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Not So Mundane Monday's, with JAK | mondayswithjak.blogspot.com Reviews

https://mondayswithjak.blogspot.com

Not So Mundane Monday's, with JAK. April 12, 2012. Break Attack and Something Different. A" graced us with her spectacular cooking this past Monday. As well, we learned a little secret about "J". A" started out with some unbelievably fresh sea bass. After it toasts, stock and seasons get added. The sea bass get browned on the stove-top. A mixture of panko breadcrumbs and almond slivers get toasted. The fish will take a dip in this, for a crunchy exterior. Look at this beauty! How brown the crust is?

INTERNAL PAGES

mondayswithjak.blogspot.com

1

Not So Mundane Monday's, with JAK: September 2011

http://mondayswithjak.blogspot.com/2011_09_01_archive.html

Not So Mundane Monday's, with JAK. September 14, 2011. This is it. The second week of our CHOPPED series. "A" surprised us by wanting to get "in" on the action. So, "J" and I made our way to the grocery store. He promised "A" that we wouldn't get in a fight while shopping. And, he kept his word. But, perhaps he should have pushed a little harder with me. More on that later. A" opening her appetizer round box! Fresh corn on the cob. Goat cheese.and parsnips. All plates lined up and ready to eat! She made ...

2

Not So Mundane Monday's, with JAK: Naan Naan Naan.....

http://mondayswithjak.blogspot.com/2012/03/naan-naan-naan.html

Not So Mundane Monday's, with JAK. March 27, 2012. Or Nom Nom Nom! This meal was that, for sure! J" tried his hand at something very different this evening. Indian Cuisine. Verdict: Round of applause! Appetizer began with fresh cauliflower. The florets got a sprinkle of smoked paprika. Indian cuisine is known for their unique spice blends. This is one of many used this evening. Like I said, just a sprinkle because. They get dipped in this beauty of a batter. It's a beer curry batter. I was in a state of ...

3

Not So Mundane Monday's, with JAK: June 2011

http://mondayswithjak.blogspot.com/2011_06_01_archive.html

Not So Mundane Monday's, with JAK. June 28, 2011. It's Greek to me! This meal was anything but "Greek"! You got it. I have to say, up-front, one of my favorites thus far. There were so many angles to this meal, and all were unbelievable. We start with homemade bread (two types), a homemade pizza dough and a "surprise" dough. J" tried out a new kind of bread this time. A wheat bread. Here it is rising. It took 18 hours, start to finish, to create this. Dedication? In goes some roasted garlic. I was in...

4

Not So Mundane Monday's, with JAK: January 2011

http://mondayswithjak.blogspot.com/2011_01_01_archive.html

Not So Mundane Monday's, with JAK. January 25, 2011. Homage to the New Orleans Hornets. Crab mixture for the Crab Stuffed Shrimp. Crab Stuffed Colossal Shrimp, ready to be placed under the broiler. Finished appetizer, ready to be devoured. Shrimp and Grits cooking. Tablescape- notice the beads! On the menu tonight: For our appetizer, Crab Stuffed Colossal Shrimp. Main entree, Shrimp and Grits. You get the idea: Shrimp was the secret ingredient and New Orleans was our theme! 3 cups skim milk. Bring milk a...

5

Not So Mundane Monday's, with JAK: November 2011

http://mondayswithjak.blogspot.com/2011_11_01_archive.html

Not So Mundane Monday's, with JAK. November 23, 2011. I'm dreaming of a. Not a White Christmas (yet, at least). But, in Oklahoma we are preparing (or better be prepared, 'cus it's here) for cold weather. The days of 110 degrees is long gone. I'm personally finding myself wishing them back. I vow to never despise the heat again. This dish starts with fresh carrots. Onions and garlic. All gets cooked down. Several meats (veal being the star) gets added. Isn't it just a sight for sore eyes? November 17, 2011.

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Not So Mundane Monday's, with JAK

Not So Mundane Monday's, with JAK. April 12, 2012. Break Attack and Something Different. A" graced us with her spectacular cooking this past Monday. As well, we learned a little secret about "J". A" started out with some unbelievably fresh sea bass. After it toasts, stock and seasons get added. The sea bass get browned on the stove-top. A mixture of panko breadcrumbs and almond slivers get toasted. The fish will take a dip in this, for a crunchy exterior. Look at this beauty! How brown the crust is?

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